Crispy Chicken Katsu Curry Recipe

Chicken Katsu Curry is a fantastic winter warmer dish and one that can be put together very quickly - if it's ever cold and miserable outside, this dish is guaranteed to compensate bringing you warmth and happiness!

Serves: 4

Cooking time (including prep): 30 minutes

Difficulty: Easy

Spices Used: Turmeric, Webley's Gunpowder Blend (Gunpowder Chest), Fennel Seeds (One Thousand and One Nights Chest). 

Ingredients: Curry Sauce

3 heaped tbsp Webley's Gunpowder Blend

2tsp Turmeric

1tsp Fennel Seeds

1 and 1/2 medium onions or 2 small onions chopped

2 medium garlic cloves finely chopped/minced

4cm piece of ginger, peeled and grated

2tbsp plain flour

500ml chicken or veg stock

200ml coconut milk

2tsp dark soy sauce

1tsp sugar (to taste)

2tsp of salt to season

Chicken Katsu (Cutlets):

4 skinless chicken breasts

100g plain flour

4 eggs, lightly beaten

200g panko breadcrumbs

100ml veg oil for deep frying

250g rice (any will do)



Chop your onions, Garlic and Ginger.

Add 2tbsp of olive and warm in a pot followed by the onions and cook for a minute before adding the garlic and ginger and Fennel Seeds to the pan on medium. Soften for 3-4 minutes.

Add Gunpowder blend and Turmeric - stir the curry powder in and it will bind with the mixture. Cook for a minute, allowing for the spices to release their flavours.

Next add the flour and mix with the curry paste, this will make everything look and feel quite dry - don't panic, cook for a minute.

Slowly add your chicken stock a little bit at the time and mix between each addition of stock. Your sauce will now start thickening.

Once all your stock is added, slowly mix in the coconut milk - if you prefer your sauce creamier and less punchy then feel free to add more, if you want it a bit more spicy then use a bit less! At this point the sauce will be quite a pale yellow.

Finally add your sugar and soy sauce, the soy sauce will help bring a darkish brown colour that you'd associate with most Katsu Curry's. Optional: Strain your sauce through a sieve to remove any lumps, I tend not to do this as it just makes more work and washing up! Set aside, your sauce is now done

For your chicken, fillet them in half so the pieces are flat and not as large. Set up a station of three bowls - one with your flour, one with the eggs and one with the panko breadcrumbs. Alternatively you can pound them so they are flat.

Heat up the oil (to test if its up to temperature you can wet your finger and flick a single water droplet in, but be very careful as it will pop a little if it's up to temperature.) Add the panko battered chicken and fry. Cook until a beautiful golden brown colour on each side. Carefully remove from the oil. Slice into even strips.

Serve with your katsu sauce and rice (make sure it's hot if you've left it off the stove to cool.

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